What's the Difference Between Ragù and Ragout?

They’re both saucy, both hearty and both pronounced the same way, but ragù and ragout are not the same thing. Let’s break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta or couscous or pasta.

These very different dishes have one additional, great thing in common: Both are incredibly delicious and satisfying on a cold winter night. Here, our best recipes for both ragù and ragout.

Most ragùs require beef, pork or veal—meats that would overwhelm Justin Smillie's light tomato-and-olive sauce here—so he opts for guinea hen or rabbit. Chicken thighs are also tasty and easier to find.